Title: Bittersweet Chocolate Pudding
Categories: Not, Sent
Yield: 8 Servings

3 1/2 c Skim milk; divided
1 c Dutch process cocoa or
-unsweetened cocoa
3 tb Cornstarch
1/4 ts Salt
1 c Sugar
1 lg Egg; lightly beaten
1 lg Egg yolk; lightly beaten
2 oz Bittersweet chocolate;
-coarsely chopped
1 tb Vanilla

Combine 1 cup milk, cocoa, cornstarch and salt in a large bowl; stir well
with a whisk. Set aside.

Cool 2 1/2 cups milk in a large, heavy saucepan over medium-high heat to
180° or until tiny bubbles form around edge (do not boil). Remove from
heat; stir in sugar with a whisk until sugar dissolves. Add cocoa mixture
to pan, stirring until blended. Bring to a boil over medium heat, cook 2
minutes, stirring constantly.

Combine egg and egg yolk in a bowl, stirring well with a whisk. Gradually
add milk mixture to egg mixture, stirring constantly. Return mixture to
pan. Cook over medium heat until thick (about 2 minutes); stir constantly.
Remove from heat. Stir in chocolate and vanilla; stir unitl chocolate
melts. Serve warm or chilled.

NOTES : per serving: cals - 249 - 18%ff, fat - 5.1g
Recipe by: Cooking Light - November/December 1997

Posted to MC-Recipe Digest V1 #933 by The Taillons
on Nov 29, 1997